It’s all about the sweet, ’bout the sweet, no! Salty….


Birthday Cake Batter Popcorn


I’ve tried to make many recipes that involve cake mixes. They usually go terribly wrong for me. This one, however, called out to me. It’s two things at once (Doublemint gum reference!): sweet and salty. Kids love this recipe. They love anything coated in sprinkles. I have found most adults are first curious about this popcorn, and then, addicted to it. If you have small children, this is perfect for birthday parties. You can fill zip snack bags with it. Use it to fill up those gift bags you feel obligated to hand out at the end of the exhausting party. As always with children, check for food allergies. If you are thinking of making this with your small children. If you want to be picking up sticky popcorn and sprinkles off your kitchen floor, then go ahead. I would at least try it once by yourself before doing this with children of any age. There are a couple of tricks that you need to master.


1 ½ cups of melted almond bark (vanilla) or white chocolate chips

¼ cup vegetable shortening (Crisco)

1 ½ cups of white or yellow cake mix (non-pudding ones)

6 cups Popcorn (I used microwaved, but stove top works too. Just remember to salt it.

¼ sprinkles

Mini pretzels, mini M & M’s, or any other candy you’d like. (optional)


I place the popcorn on a parchment lined baking sheet. I’ve tried many methods of coating the popcorn with the chocolate and this works best. It’s a little messy, but more manageable than a bowl. I use the best tools I have to coat the popcorn: my hands.


Melt the almond bark/chocolate in the microwave. I use a microwave safe glass bowl. Put it in the microwave for 20 second intervals. I like to stir between each 20 seconds until it’s full melted. Chocolate can burn, so be careful.

Add the vegetable shortening to the almond bark/white chocolate and stir until it’s melted. I sometimes have to put it back in the microwave to completely melt the shortening. It helps to cut up the shortening before you put it in the bowl.

Then add the cake mix to the almond bark/chocolate. Stir until it’s all incorporated.

Pour the coating onto the popcorn and coat evenly. Again, I use my hands to toss it, you can use two spoons. My prize at the end is to lick off the hardened chocolate from my fingers during cleanup. Sprinkle immediately with…..sprinkles! I like to use the multi-colored ones that look like jimmies. If you’re not from Massachusetts, then the ones that look like chocolate sprinkles. You say potato, I say……

Let the popcorn mixture harden. It doesn’t take that long. You’ll find it impossible to stop sampling it. When it’s hardened you can break it up as much or as little as you like. Keep it in an airtight container. It won’t last long!


The original recipe is from the Tasty Kitchen blog found on the Pioneer Woman’s website. I just tried to link it, but the site is down, probably for maintenance.





It’s March madness and I had to slip away for some non-basketball talk. So I am going to share some recipes with your. Children of all ages will enjoy these tasty treats! They are sweet or salty or BOTH. They are colorful and delicious. Soon, it will be Student Appreciation week, so I am dusting off some old and trying out some new recipes.

One of my favorite snacks is Birthday Cake Batter Popcorn. Never heard of this? You are missing out on a sweet and salty treat. This recipe calls for melted white chocolate and cake mix. CAKE MIX. It’s kind of brilliant. There are many recipes out there using cake mix to make other treats like cookies, but using it with popcorn and chocolate is amazing. I have made this for my students a number of times, and they are always puzzled with the familiar tastes. I make them guess what’s in it. They never can figure it out.

1 ½ cups melted Almond Vanilla Bark or white chocolate
¼ cup vegetable shortening, NOT oil (like Crisco)
1 ½ cups white or yellow cake mix
6 cups popcorn (popped)
¼ cup of sprinkles

Melt the bark/chocolate in the microwave. Put it in the microwave in 30-second intervals, stirring in between each 30 seconds until it is fully melted.
Add the vegetable shortening to the melted bark/chocolate and stir until it is melted. If you need to, you can put it back into the microwave to help melt it.
Add the cake mix to the bark/chocolate and stir until completely mixed.
Pour the coating onto the popcorn and coat evenly. I usually put it into a huge bowl and toss with either big spoons or spatulas.
Pour the coated popcorn onto cookie sheets to cool and harden. Immediately sprinkle the popcorn with sprinkles.
Wait until it’s hard. Store in an airtight container well cool. I put it in plastic sealable bags when I bring it to school.

Tasty Kitchen Recipe for Birthday Cake Batter Popcorn


Soft-baked Funfetti Sugar Cookies

These cookies are yummy! They are soft and chewy and colorful! If you are going to a kid party, these will be your go to recipe. The trick to keep them from spreading while baking is to refrigerate them.

½ cup unsalted butter, softened *
¾ cup granulated sugar
1 large egg at room temperature**
1 ½ cups spoon filled & knife leveled all-purpose flour
¼ tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cream of tartar
½ cup (8 oz.) sprinkles

With handheld or stand mixer, cream the softened butter for about one minute on medium speed. Cream it until smooth. Add sugar on medium speed and cream until fluffy and light in color. Mix in the egg and vanilla. Scrape down side of bowl.
In another bowl, whisk together the dry ingredients: flour, salt, baking powder, baking soda and cream of tartar. On low speed slowly add the dry ingredients to the wet ingredients. Dough will be thick. Fold in ½ cup of sprinkles.
Scoop about 2 tbsp. of dough and roll into a ball. Chill balls on a cookie sheet for at least 2 hours. I put them all on one cookie sheet to chill, but baked on 2 cookie sheets. They take up too much room in the refrigerator to put both in.
Chill dough balls for at least 2 hours and up to 48 hours in the refrigerator.
Preheat oven to 350 degrees.
Line 2 cookie sheets with parchment paper.
Bake chilled cookie dough for 8 minutes. You do not want them to brown. The cookies will appear to be undercooked and soft. Allow the cookies to cool on cookie sheet for 3 minutes and then finish cooling on wire rack.
Cookies freeze well and keep up to 3 months to bake later.
Recipe can be doubled or tripled.

*To soften butter, cut stick of butter into 6 pieces and microwave for about 10 seconds.
** Room temperature egg is required. Place in warm glass of water for about 10 minutes.

Sally’s Baking Addiction Recipe